Nutmeg Ginger Apple Snaps inspired by Fantastic Mr. Fox
Recipe: https://recipestripper.com/recipes/47b3bc0c-bb58-4ce6-b2f1-5a5b1df9898a
Original source: https://www.bingingwithbabish.com/recipes/apple-snaps-mrfox?format=amp
Recipe image: https://res.cloudinary.com/dd27yihoo/image/upload/v1681695673/babishImages/undefined-436418.png

bingingwithbabish's Nutmeg Ginger Apple Snaps inspired by Fantastic Mr. Fox: Let’s wrap ourselves in a blanket and welcome fall in with a whisper and a nutmeg ginger apple snap.
Yield: 24 cookies
Prep time: PT0S
Cook time: PT3600S
Total time: PT3600S

Ingredients
- For the Nutmeg Ginger Apple Snaps
- 2 sticks unsalted butter
- 2 tbsp freshly grated ginger
- 1 tbsp ground ginger
- 1 tsp freshly ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp ground mace
- 300 g all purpose flour
- 1 tbsp kosher salt
- 1 1/2 tsp baking soda
- 175 granulated sugar
- 75 g dark brown sugar
- 2 egg yolks
- 2 tsp vanilla paste
- 115 g unsulfured molasses
- Optional: Candied Apple (see recipe below)
- Optional: powdered sugar (for dusting)
- For the Candied Apple
- 2 pink lady apples
- 400 g granulated sugar
- 200 g water or apple cider
- 20 g light corn syrup

Instructions
1. For the Nutmeg Ginger Apple Snaps
2. Add the unsalted butter to a large skillet. Melt the butter over medium low heat, then continue cooking until the foaming subsides and the milk solids have turned a deeply golden brown color, about 5-7 minutes. During the last minute of cooking, add the fresh ginger, ground ginger, nutmeg, cinnamon, and mace to the skillet.

- 2 sticks unsalted butter
- 2 tbsp freshly grated ginger
- 1 tbsp ground ginger
- 1 tsp freshly ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground mace
3. Transfer the spiced browned butter to a parchment-lined small rimmed baking sheet. Allow the butter to cool to room temperature, then refrigerate until hardened.
4. Meanwhile, preheat the oven to 325°F.
5. Combine the flour, salt, and baking soda in a medium bowl. Whisk to combine, then reserve until ready to use.

- 300 g all purpose flour
- 1 tbsp kosher salt
- 1 ½ tsp baking soda
6. Transfer the chilled browned butter to the bowl of a stand mixer along with the granulated sugar and dark brown sugar. Using the paddle attachment, cream the butter and sugars together until fluffy, about 3-4 minutes.

- 175 granulated sugar
- 75 g dark brown sugar
- 2 sticks unsalted butter
7. Add egg yolks one at a time, mixing and scraping down the sides of the bowl between each addition.

- 2 egg yolks
8. Add vanilla paste and molasses, and stir to combine.

- 115 g unsulfured molasses
- 2 tsp vanilla paste
9. Finally, add dry ingredients and stir until just combined.

- 300 g all purpose flour
- 1 tbsp kosher salt
- 1 ½ tsp baking soda
- 175 granulated sugar
- 75 g dark brown sugar
10. Divide dough into 60 gram pieces (for large cookies) or 30 gram pieces (for small cookies). Roll them into balls using your hands.

- For the Nutmeg Ginger Apple Snaps
11. Transfer the dough balls to two large rimmed baking sheets lined with parchment paper.
12. Bake the cookies for 14-17 minutes or until firm enough around the edges to gently turn the cookies on the sheet tray.

- For the Nutmeg Ginger Apple Snaps
13. Allow the cookies cool completely. Optionally, transfer the cookie to a cooling rack to speed up the cooling process.

- For the Nutmeg Ginger Apple Snaps
14. Meanwhile, prepare the Candied Apple Slices (if using).

- For the Candied Apple
15. Optionally, place one (still hot) apple slice onto each cookie. Allow the apple slices to cool for 5 minutes, then press the rippled edges onto the cookie to adhere. Dust the finished cookies with a sprinkling of powdered sugar using a fine mesh sieve.

- Optional: Candied Apple (see recipe below)
- Optional: powdered sugar (for dusting)
- For the Nutmeg Ginger Apple Snaps
16. Serve and enjoy!
17. For the Candied Apple Slices
18. Slice the apples into ⅛ inch slices.

- 2 pink lady apples
19. Combine the sugar and water in a large saucepan, stir to combine. Heat the mixture over medium high heat.

- 400 g granulated sugar
- 200 g water or apple cider
20. Once at a boil, add the apple slices and continue cooking the syrup until it reaches 300°F. Flip the apples occasionally to ensure even cooking and coating.

- 20 g light corn syrup
- 2 pink lady apples
21. Use immediately.